So, I never knew I liked quiche until I tried one at Avoca last week as was pleasantly surprised by the taste experience. I was intrigued at how there were so many different layers and ingredients, yet they all complement each other and without each other it would be pretty boring. I took the challenge to re-make one at home this ice-cold Sunday morning and I was not disappointed by the outcome. I think the emojis sent from dad sealed the deal that it was a hit.
I hope you enjoy!
- 3 eggs
- 250 grams white spelt flour
- 120 grams unsalted (organic if possible) butter
- 2 red onions
- 3 cloves of garlic
- 150 grams of spinach
- 200 grams chopped mushrooms
- 150 mil coconut milk from tin/ cream
- Tablespoon of oil
- Salt and pepper
- 3 tablespoons water (may need more)
- 60 grams of your cheese of choice (I used feta)
- Fresh herbs (I used basil)
- Preheat your oven to 200 degrees and line or grease you round tin.
- Place the flour and butter into a big mixing bowl. Rub them together until they resemble a breadcrumb like consistency.
- Next add the water and mix with your hand until it forms a ball (add more water if too dry).
- Cover in clingfilm and place in the fridge for 30 mins.
- After 30 mins take out the dough and roll between two sheets of clingfilm to a thick circle that will cover your round tin and place the dough inside pressing down the edges.
- Now place back in the fridge for 20 mins.
- Take out and fill with baking beans or any hard beans (this prevents the bottom going soggy so super important) pop in the oven for 15 minutes.
- Now whisk the three eggs together in a bowl with cream and leave to a side.
- Heat up your pan and add some oil, mushrooms, onions, and seasoning for 10 minutes until soft.
- Add the veg to the egg mixture and combine and pour into the pastry when finished in the oven.
- Top with your cheese and then place back into the oven for 20 minutes with tinfoil on top.
- For the remaining 20-25 minutes take of the tinfoil.
- Allow to fully cool before attempting to slice or take from the tin.
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